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1. Greek Salad

2. Georgia-Style County Chicken Captain

3. Almost Shortbread Cookies

Book Description

Getting dinner on the table is tough enough. For the millions of Americans who have diabetes or have family members with diabetes, preparing healthy and appealing meals can be nightmare. To the rescue: The New Family Cookbook for People with Diabetes by the American Diabetes Association and the American Dietetic Association, two of the nation's leading sources for nutrition and health information.

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The New Family Cookbook for People with Diabetes

Authors: The American Dietetic Association

Date: August 1999

ISBN: 0684826607

Publisher: Simon & Schuster

Hardcover

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Greek salad, a combination of fresh raw vegetables dressed with a lemony vinaigrette and topped with olives, feta cheese, and chick-peas, can be served as a hearty first course or, with the addition of a few more ounces of feta, used as a refreshing main course, especially in summer when all the ingredients are at their peak. A fruity extra virgin olive will add its own special character to the salad.

Makes: 8 1/2 cups (6 servings)

• SALAD

• 1 medium head lettuce, washed and torn into bite-size pieces

• 2 medium tomatoes, cut in eighths

• 1/2 medium cucumber, peeled and thinly sliced

• 3 green onions with green tops, sliced

• 1/2 cup sliced celery

• 1/2 cup diced green bell pepper

• 3 radishes, sliced

• 1 medium carrot, shredded

• 1 tablespoon chopped fresh parsley

• DRESSING

• 3 tablespoons olive oil

• 1 tablespoon fresh lemon juice

• 1/2 teaspoon salt

• 1/8 teaspoon freshly ground pepper

• TOPPINGS

• 1/2 cup (2 ounces) crumbled feta cheese

• 16 Greek olives

• 2 tablespoons canned chick-peas, rinsed and drained

• 8 anchovies, drained (optional)

1. Combine all the salad ingredients in a large salad bowl. Toss to mix.

2. Mix the dressing ingredients in a small bowl. Drizzle over the salad and toss again.

Garnish the top of the salad with crumbled cheese, olives, and chick-peas. Add anchovies if desired.

Nutrition Facts per Serving
Serving size: About 1 1/2 cups

Amount per serving:
Calories 140
Calories from fat 95
Total fat 11 gm
Saturated fat 3 gm
Cholesterol 8 mg
Sodium 433 mg*
Total carbohydrate 10 gm
Dietary fiber 4 gm
Sugars 5 gm
Protein 4 g
Exchange List Approximations
Vegetable 2
Fat, monounsaturated 2
* If anchovies are sodium is 629 mg servin

More From This Book:

1. Greek Salad

2. Georgia-Style County Chicken Captain

3. Almost Shortbread Cookies

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